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Roasted Vegetable Dip

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Roasted Vegetable Dip
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 7
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Serve it warm or cold this roasted vegetable dip with dippers that can be ready in 45 minutes.

Ingredients

1
medium zucchini, sliced (2 cups)
1
medium yellow summer squash, sliced (1 1/2 cups)
1
medium red bell pepper, sliced
1
medium red onion, thinly sliced
2
cloves garlic, peeled
Cooking spray
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
Dippers (baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges, baked tortilla chips), if desired

Directions

  • 1 Heat oven to 400º. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
  • 2 Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
  • 3 Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
  • 4 Serve warm, or refrigerate at least 2 hours until chilled. Serve with dippers.
Tips  

Judy O. Shares her Recipe "Thinking of things that made me smile really helped. My grandson, Nolan, loves to recite from the book, We're Going on a Bear Hunt, and emphasize 'It's a beauuutiful day!' I often smile and say to myself, 'It's a beauuutiful day!' rving this dip was fun for both me and Nolan."

High in vitamins A and C; low fiber

A Note FROM Dr. Ghosh Dips, especially healthy ones like this, along with plenty of fun dippers make great excuses for sharing. Surround yourself with family and friends to lift your spirits. Your mental health is as important as your physical health.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 CUP
Calories
20
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
170mg
Potassium
180mg
Total Carbohydrate
5g
(
Dietary Fiber
1g
)
Protein
1g
Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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